Tuesday, January 1, 2008

Balti Chickpeas and Zucchini in a Spicy Tomato Sauce

Tonight we did something different. Since it was New Year’s and no one wanted to spend all afternoon slaving away in the kitchen, we decided that everyone would contribute one dish to tonight’s meal. Sort of an in-house potluck, with Indian being the cuisine of choice. I, of course, made dhal (I am starting to feel like a one trick pony, but I do enjoy that dish!) and a tandoori tofu that is not worth mentioning again. Vegan Mom and Mom-in-Law made Sweet and Sour Balti Chickpeas and Curried Cauliflower and Potatoes, and Vegan Dad-in-Law made Zucchini in a Tomato Sauce and the basmati rice. It was quite a spread, and no one had to work too hard on a holiday. Huzzah! Here are two of the dishes--the other will follow tomorrow on leftover day.

METHOD:1. Heat oil in a large pan or wok. Fry onion over med-hi until golden brown (about 10 mins). Add garlic and dry another 2 mins.2. While onions are frying, mix tomato paste, yogurt, spices, lemon juice, salt, and sugar together. Add to pan and bring to bubbling.3. Add in chickpeas and water, bring to bubbling, and simmer for 15 mins (or more to let the flavours develop). Add more water if it gets too dry.4. Add in cilantro and soy milk. Cook for 2 mins and serve.

METHOD1. Heat oil large pan or wok on medium heat. Fry cumin and mustard seeds for 1-2 mins (until they sizzle and splutter). Add onion and garlic and fry for 5 mins.2. Add tumeric, chili powder, coriander, cumin, and salt and fry 2 mins.3. Add in zucchini and peppers and cook for 5 mins. Then add in tomato paste, tomatoes, and enough water to make a thick sauce. Mix well. Cover and cook until veggies are soft but not mushy.4. Add in cilantro and garam masala. Cook for 2-3 more mins and serve.